White German Chocolate Cake with a Cheesecake Center

Why You Should Try White German Chocolate Cake with a Cheesecake Center 🎂✨

If you love rich, decadent desserts, this White German Chocolate Cake with a Cheesecake Center is a must-try! It combines the best of two classic desserts—a creamy cheesecake filling nestled inside a moist, buttery white German chocolate cake, topped with the iconic coconut-pecan frosting. Here’s why you’ll love this recipe:

1. A Unique Twist on a Classic Cake 🍰

Traditional German chocolate cake is already a favorite, but making it white chocolate-based gives it an elegant, velvety richness. The smooth sweetness of white chocolate pairs beautifully with the nutty, caramel-like coconut-pecan frosting.

2. The Surprise Cheesecake Center 🧀

Imagine cutting into your cake and revealing a luscious cheesecake layer! This unexpected, creamy middle adds an extra layer of indulgence and balances the sweetness of the cake and frosting.

3. Perfect for Special Occasions 🎉

This cake is stunning and impressive, making it perfect for birthdays, holidays, or celebrations. The combination of textures—fluffy cake, creamy cheesecake, and crunchy coconut-pecan topping—makes each bite unforgettable.

4. A Showstopper Dessert with Simple Ingredients 🥥🌰

Even though it looks bakery-worthy, this cake uses simple ingredients you likely already have in your kitchen. If you’re a fan of German chocolate cake, white chocolate, or cheesecake, this is the ultimate dessert fusion for you!

One bite of this White German Chocolate Cake with a Cheesecake Center, and you’ll be hooked. Make it for your next gathering and watch it disappear! 😍✨

Overview

This show-stopping dessert combines a moist white cake infused with coconut and pecans, a creamy cheesecake center, and a traditional German chocolate frosting. Perfect for special occasions!

Ingredients

For the Cheesecake Center:

  • 16 oz (2 packages) cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 2 tablespoons all-purpose flour

For the White Cake:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 5 large egg whites
  • 1 cup whole milk
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 3/4 cup sweetened shredded coconut
  • 3/4 cup finely chopped pecans

For the German Chocolate Frosting:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks, lightly beaten
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 2 cups sweetened shredded coconut
  • 1 1/2 cups chopped pecans

Instructions

Make the Cheesecake Layer (Make 1 day ahead):

  1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line with parchment paper.
  2. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in vanilla extract and sour cream until combined.
  5. Fold in flour until just incorporated.
  6. Pour batter into prepared pan. Place on a baking sheet.
  7. Bake for 45-50 minutes until center is almost set (slight jiggle is fine).
  8. Turn off oven, leave door slightly open, and let cheesecake cool in oven for 1 hour.
  9. Remove from oven, run knife around edges, and cool completely.
  10. Cover and refrigerate overnight.

Make the White Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add softened butter and beat with electric mixer on low speed until mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together egg whites, milk, oil, vanilla extract, and almond extract.
  5. Gradually add wet ingredients to dry ingredients, beating on medium speed for 2 minutes.
  6. Fold in coconut and pecans.
  7. Divide batter evenly between prepared pans.
  8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool in pans for 10 minutes, then remove and cool completely on wire racks.

Make the German Chocolate Frosting:

  1. In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
  2. Cook over medium heat, stirring constantly, until mixture thickens (about 10-12 minutes).
  3. Remove from heat and stir in vanilla, coconut, and pecans.
  4. Allow to cool to room temperature until thick enough to spread.

Assembly:

  1. Place one cake layer on a serving plate.
  2. Remove cheesecake from springform pan and place on top of the first cake layer.
  3. Place the second cake layer on top of the cheesecake.
  4. Spread frosting over the top and sides of the cake.
  5. Refrigerate for at least 2 hours before serving.
  6. Store cake in refrigerator.

Baking Tips

  • Ensure all refrigerated ingredients are at room temperature before beginning.
  • For the cleanest cuts, use a warm knife when slicing the cake.
  • The assembled cake can be stored in the refrigerator for up to 5 days.
  • For easier assembly, you can freeze the cheesecake layer briefly to make it firmer and easier to handle.

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